Whole Wheat Orecchiette with Kale and Mushrooms

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Whole Wheat Orecchiette with Kale and Mushrooms

A basic fact of cooking: a great recipe will lead to an amazing meal. The greatest thing about a great recipe is a few twists to make it better for you and your family’s pallette.  For those of you who participate in Meatless Monday, this is a great recipe. It is quick enough for a weekday meal and fancy enough to prepare for guests. 
1 lb kale, stems removed, chopped
5 tbsp olive oil, divided
1 cup seasoned breadcrumbs
1 pint mushrooms, slices or quartered
3 cloves garlic, chopped
2 tbsp butter 
4 anchovy fillets, drained
1/4 tsp. crushed red pepper flakes
1 lb. whole wheat orecchiette pasta
Freshly Grated Parmesan. 
Cook chopped kale in large pot of salted water until tender, about 4 minutes. Place it on baking sheet to cool. Save the pot to use for pasta later. 
Heat 2 tbsp. oil in skillet over medium heat. Add mushrooms and garlic and cook through. …

Heat butter and remaining oil in large saucepan over medium-low heat. Add anchovies, red pepper flakes, and remaining 2 cloves of garlic. Mash the anchovies with a fork and cook until a paste forms. 

Add kale and 1/2 cup of reserved water. Cook, stirring often, until kale and mushrooms, until both are warmed through, about 4 minutes. 
While cooking, boil the kale water, add pasta and cook until al dente (follow directions on the box/bag.) Drain pasta, but reserve cooking liquid to help make sauce later. 
Add pasta and 1/2 cup cooking liquid to the kale mixture. Stir to coat and continue to add cooking liquid until the sauce coats the pasta.  Add in 1/2 the breadcrumbs. 
Serve topped with additional breadcrumbs and freshly grated parmesan. 
Chef of the dish 🙂

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